A savory cheesy poblano and pepper jack stuffed chicken breast with garlic and spinach that is grilled to perfection!
Course Main Course
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 2servings
Calories
Ingredients
2bonelessskinless chicken breasts
1pinchkosher saltplus additional for seasoning exterior prior to grilling
1pinchfresh ground black pepperplus additional for seasoning exterior prior to grilling
2Tbsolive oil plus added oil for brushing chicken before grilling
butcher’s twinefor tying
aluminum foiloptional for grilling
Garlic-Spinach Poblano Pepper Stuffing:
1Tbsunsalted butter
1tspminced garlic
2cupbaby spinach
1roasted poblano pepperpeeled and cut into strips
2slicespepper jack cheese
Instructions
Heat a large sauté pan and melt butter, add garlic and sauté until golden in color, add spinach and allow to wilt, then season with salt and pepper. Remove garlic-spinach pepper stuffing from sauté pan and allow to cool for 15-20 minutes.
Butterfly chicken breast, opening it up into 2-3 folds. Season with salt and pepper.
Layer the following ingredients in the chicken breast (in order): pepper jack cheese, roasted pepper and sautéed garlic-spinach pepper stuffing. Then, fold and tie with butcher’s twine.
Brush roll-tied chicken breast with olive oil, then season with salt and pepper.
Heat grill to medium-high and spray grates with non-stick spray (or brush with oil).
Place stuffed chicken breast on hot grill. Grill for 1 ½ minutes, pick up and turn 90 degrees to create grill cross marks. Grill chicken breast for another 1 ½ minutes, turn over and then cover grill. Cook covered for 10-12 minutes. Pro Tip: If the twine is becoming charred, place chicken breast on sheet of aluminum foil and continue cooking until internal temperature reaches 165°.
Remove from grill and allow to rest 4-5 minutes, remove twine and serve.